Perfect Pan-Roasted Chicken Thighs

Perfect Pan-Roasted Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Ingredients

Servings: 2-4 main-course

6skin-on, bone-in chicken thighs (about 2 1/4 pounds)

Kosher salt and freshly ground pepper

1tablespoonvegetable oil

Recipe Tips

Preparation

cook: 35 mincook: 35 min

Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.